169 results about "Panicum miliaceum" patented technology

The invention discloses an instant coarse grain rice partner and a processing method thereof, and belongs to the technical field of deep processing of agricultural products. The instant coarse grain rice partner comprises 3-7 parts of black bean, 5-13 parts of Semen Phaseoli, 1-5 parts of kidney bean, 1-5 parts of green bean, 4-14 parts of black rice, 5-9 parts of brown rice, 4-10 parts of red polished round-grained rice, 5-9 parts of naked barley, 3-7 parts of coix seed, 3-11 parts of sorghum, 5-9 parts of corn grit, 2-6 parts of oat grain, 4-12 parts of buckwheat, 3-11 parts of Panicum miliaceum, 2-10 parts of millet and 9-13 parts of glutinous rice. The invention also provides a processing method combining preliminary steam slaking with microwave slaking. The rice partner produced by using the method has the characteristics of coarse and refined grain matching, balanced nutrition, simultaneous cooking with rice, fastness and convenience, and can meet the nutritional needs of different groups of people.

The invention discloses fermented coarse cereal food and a preparation method of the fermented coarse cereal food. The fermented food is composed of the following coarse cereal materials in parts by weight: 100g of sorghum, 100g of millet, 100g of buckwheat, 100g of oat, 100g of barley, 100g of black rice, 100g of proso millet, 150g of coix seed, 20g of green bean, 20g of phaseolus angularis, 10g of broad bean, 10g of pea, 5g of cowpea, 100g of black bean and 13g of zymophyte. The coarse cereals adopted by the preparation method provided by the invention are completely pure natural materials, thereby being free from tonic or by effect, lactic acid bacteria is used for guaranteeing delicious and soft taste for the fermented food, and the fermented food can promote gastrointestinal peristalsis, improve digestive ability, add appetite and prevent diseases.

The invention provides soybean sauce mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 260-280 parts of mutton, 1-1.5 parts of liquorice, 2-2.2 parts of platycladi seed, 1.2-1.4 parts of semen plantaginis, 2.2-2.4 parts of white poria, 2.5-2.7 parts of thunbergia fragrans root, 3-3.3 parts of carrot leaf, 1.5-1.8 parts of morusaustralis poir, 8-10 parts of cashew nut, 10-11 parts of panicum miliaceum, 3-4 parts of cheese powder, 4-5 parts of water-soaked bamboo slice, 1-2 parts of grape seed powder, 4-5 parts of hawthorn kernel powder, 22-24 parts of soybean sauce, 50-55 parts of rock candy, 10-11 parts of grape juice, and 3-4 parts of nutrition additive. The mutton flavor is rich because beneficial components in traditional Chinese medicines can be sufficiently absorbed by the mutton through cooking, the mutton shashlik tastes sweet and refresh due to the syrup cooked by the rock candy and the grape juice, and the prepared mutton shashlik is bright in color, unique in flavor and nice in smelling, and can meet the requirement of consumers to color, flavor and taste. Furthermore, the soybean sauce mutton shashlik has the effects of invigorating spleen and replenishing qi, clearing heat and removing toxicity, tranquilizing by nourishing the heart, and resisting tumors.

The present invention relates to novel agropolymers, which comprise a carbohydrate and/or silica matrix substantially devoid of proteins, tannins and polyphenols and which comprise metal binding reactive sites. A method of producing the agropolymers is also disclosed wherein the agropolymers are derived from plant materials such as seed coats, seed covers, husks, or hulls of various agricultural crops. The agricultural crops typically used to produce the agropolymers include Oryza sativa, Panicum miliaceum, Setaria italica, Cajanus cajan, Vigna mungo, Vigna radiata, Triticum sp., Ricinus communis, Helianthus annus, Gossypium sp., and Arachis sp. The agropolymers of the present invention are capable of purifying aqueous solutions polluted or contaminated with metals and/or ions. Thus, the present invention also discloses a method whereby agropolymers are used in the purification of contaminated water and other aqueous solutions. The agropolymers disclosed herein are useful in several industrial applications including purifying polluted drinking water or ground water.

The invention discloses a flow automatic control multifunctional coarse cereal rice mill which is applicable to half-polishing and whitening processing of various coarse cereals such as millets, proso millets, sorghums, myotonin, rice and the like. The flow automatic control multifunctional coarse cereal rice mill mainly consists of a feed hopper, a whitening chamber, a rack, a control box and a three-phase asynchronous motor; the feed hopper is fixed at the left upper part of the rack; the whitening chamber is arranged inside the rack; the control box is fixed at the right upper part of the rack; and the three-phase asynchronous motor is fixed on the ground. The feed hopper is provided with a flow automatic control device, so that the automatic control of the feeding speed is implemented; the whitening chamber can be matched with an emery roll or an iron roll for use; and the whitening chamber is also provided with a huller blade gap regulating device for regulating a gap between a huller blade and a roller. According to the invention, a control system which uses a PLC (Programmable Logic Controller) as the core is adopted; the flow automatic control multifunctional coarse cereal rice mill is suitable for milling the coarse cereals with various different shapes; the damage rate of materials is reduced; and the automation degree of equipment is improved.

The present invention discloses high-sugar coarse cereal nutritional powder and a preparation method thereof. The high-sugar coarse cereal nutritional powder is made from the following high-sugar materials: 20-30 parts of cortex eucommiae, 15-23 parts of panicum miliaceum, 14-18 parts of honey, 24-36 parts of papayas, 16-24 parts of dried tangerine peels, 12-21 parts of water chestnuts, 15-19 parts of pineapples, 18-26 parts of lotus roots, 30-42 parts of millet, 25-34 parts of highland barley, 17-22 parts of konjac, 16-23 parts of dried longan, 11-19 parts of sorghum, 15-22 parts of juncus effusus and 17-24 parts of sugar beet. The coarse cereal nutritional powder and the preparation method thereof can combine the coarse cereals and traditional Chinese medicines with granules, and the coarse cereal nutritional powder is easy to be accepted by consumers.

The invention provides canned freshwater fish and a preparation method thereof. The canned freshwater fish comprises raw material fish, edible oil, red onions, fresh ginger, pod pepper powder, pepper salt embryos, ground pepper, cumin powder, white spirit, panicum miliaceum sauce, hot chili oil and pleurotus eryngii. According to the canned freshwater fish provided by the invention, natural spices and whitebait are mixed, the prepared canned whitebait is free of an artificial preservative, and the canned whitebait can be stored for 18 months only through high-temperature sterilization.

The invention discloses a cattle feed. The cattle feed is prepared from silage, wheat bran, corn, carrot, pumpkin, magnesium sulfate, calcium gluconate, zinc gluconate, fish oil, distillers' grains, citric acid, table salt, soya meal, soybean meal, black soybean meal, wheat meal, millet flour, proso millet flour, glutinous rice flour, rice bran powder, sesame powder, linseed meal, egg shell, crab shell, chicken breast, sunflower seed, rapeseed, spirulina, seaweed, porphyra, compound microelement, lactic acid, oyster powder, fish meal, glutathione, phospholipid, vitamin C, vitamin E, vitamin A, acetic acid, DHA, plant-esterase, fructus momordicae, effective microorganisms, banana, apple and coconut. The cattle feed is nutritionally endowed and is rich in multi-amino acids, protein, microelements, various organic acids and enzymes, the survival rate of cattle is increased, and the meat quality of cattle can be effectively improved.

The invention belongs to a wine brewing technology, in particular to a panicum miliaceum yellow wine production technology. Northern Shaanxi soft panicum miliaceum is adopted to serve as a raw material. The proportion of the soft panicum miliaceum and water is 2 to 3. 7 to 10 percent of wheat koji and 1 percent of active dry yeast are added into the ferment. The technical process comprises mixing raw materials after rice immersion, rice steaming and cooling by being spread, clean water, yeast wine and wheat koji, and performing fermentation, filter pressing, clarification, wine boiling, storage, filling and obtaining products. The panicum miliaceum yellow wine has the advantages of high nutrition value, good quality and high wine yield.

The invention provides a puer tea and panicum miliaceum L milk tea which is prepared from the following components in percentage by weight: 10-50% of light milk powder, 5-10% of maltodextrin, 20-70% of vegetable fat powder, 0.5-5.0% of instant puer tea powder, 3.0-10.0% of table salt or 5-30% of sweetener and 2.0-10.0% of panicum miliaceum L powder. A preparation method of the puer tea and panicum miliaceum L milk tea comprises the following steps of: preparing according to a certain proportion; placing the prepared raw materials into a mixer to mix uniformly; placing the mixed raw materials into a 50-150 DEG C baking oven to sterilize; and finally, packaging; meanwhile, the preparation process of panicum miliaceum L powder is explained in the invention.

The invention relates to a coarse cereal beef sauce and a preparation method thereof. The coarse cereal beef sauce is characterized in that the coarse cereal beef sauce is prepared from the following raw materials by weight: 80-90 parts of beef, 0.8-1 part of lobed kudzuvine root, 1-1.2 parts of citrus aurantium, 0.7-0.8 part of flower of intermediate peashrub, 1.1-1.3 parts of lychee exocarp, 0.5-0.7 part of ginseng leaf, 0.9-1 part of sarcopyramis parvifolia, 0.8-0.9 part of song muye, 4-5 parts of silky fowl meat, 20-25 parts of broad bean, 18-20 parts of rice, 20-23 parts of panicum miliaceum, 500-550 parts of sweet flour paste, 25-27 parts of pear, 30-35 parts of eggplant, 32-33 parts of cucumber, 6-7 parts of peanut oil, 12-13 parts of crystal sugar, 10-12 parts of shredded coconut stuffing, 10-12 parts of peeled shrimp, and 8-9 parts of a nutritional additive. According to the present invention, the coarse cereal beef sauce has a good taste, the nutrition and the flavor of the beef are maintained during the processing process, the fresh aroma of the rice, the panicum miliaceum and other coarse cereals is fused, and the pear, the eggplant and other fruits and vegetables are matched, such that the nutrition of the coarse cereal beef sauce is comprehensive and balanced; and the coarse cereal beef sauce is added with a variety of Chinese herbs so as to provide effects of blood pressure lowering, qi circulation promoting, middle energizer alleviating, yin nourishing, liver pacifying, qi reinforcing, lung benefiting, diuresis inducing and edema alleviating.

The invention discloses a gluten-free panicum miliaceum flour sandwich steamed cake, which is prepared from the following raw materials by weight: 90-120 parts of panicum miliaceum flour, 20-40 parts of mung bean, 220-250 parts of fresh egg, 5-15 parts of agave syrup, 3-8 parts of baking powder, 0.05-2 parts of vitamin C, 1-2 parts of salt, 3-5 parts of white vinegar, and 2-5 parts of edible vegetable oil. The making method includes: mixing fresh egg, agave syrup and salt evenly, conducting stirring till the salt is completely dissolved, then adding white vinegar to obtain original egg liquid, and then conducting whipping at a speed of 800rpm for 10-15min to obtain whole egg paste; adding premixed powder into the prepared whole egg paste, and stirring the materials evenly to obtain cake paste; and then putting the cake paste into a mold and conducting steaming to obtain the finished product. The gluten-free panicum miliaceum flour sandwich steamed cake provided by the invention is not only suitable for general population to eat, but also is suitable for diabetic patients and celiac disease patients, enriches the panicum miliaceum product variety, and promotes the improvement of human dietary fiber structure.

The invention discloses imazethapyr water dispersible granules, which comprise the following components in percentage by weight: 10 to 90 percent of imazethapyr, 1 to 12 percent of wetting agent, 1 to 12 percent of dispersant, 1 to 25 percent of disintegrating agent, 1 to 10 percent of adhesive, 1 to 5 percent of stabilizing agent, and the balance of carrier. The invention also discloses a preparation method for the imazethapyr water dispersible granules. The method is simple in process and low in cost; and the obtained imazethapyr water dispersible granules are safe and environment-friendly, do not produce dust pollution, are difficult to produce pesticide hazard, have an excellent prevent effect on annual or perennial gramineous weeds and certain broad leaf weeds in soybean fields and other bean plant fields such as amaranth, polygonum, goosefoots, nightshade, xanthium sibiricum, barnyard grass, setaria viridis, digitaria sanguinalis, proso millet and the like, are convenient to use, and are suitable for large-area popularization and use.

The invention discloses coarse grain rice. The coarse grain rice is made from, by weight, buckwheat, brown rice, sorghum rice, grains of oats, sticky rice, small red beans, black sticky rice, red rice, black rice, wheat kernels, millet, proso millet, maize pulp, black sesame seeds, white sesame seeds, rose flowers, black quinoa and perila seeds. According to the coarse grain rice, coarse grains are rich in type, by means of scientific proportioning, nutrition is enriched, soaking is not needed, and the rice is easy to cook, chewy and good in mouthfeel and has unique fragrance, color and luster; in addition, by means of an expanding technology and a microwave drying technology, enzymatic activity in most ingredients of the coarse grain rice is destroyed, the moisture content is reduced, the quality guarantee period of the coarse grain rice can be prolonged, and the coarse grain rice can be completely cooked through normal cooking.

The invention discloses buckwheat grain health care food and a preparation method thereof. The buckwheat grain health care food comprises the following raw materials in parts by weight: 30-40 parts of buckwheat, 12-14 parts of broom corn millet, 13-16 parts of peanuts, 6-9 parts of panicum miliaceum, 13-15 parts of black glutinous rice, 15-30 parts of flour, 1-4 parts of vinegar, 22-25 parts of pigeon eggs, 3-5 parts of olive oil, 12-14 parts of carrot, 10-12 parts of flammulina velutiper, 10-14 parts of laminaria, 10-12 parts of okra, 4-6 parts of weilin wine, 11-13 parts of corn, 6-8 parts of black Chinese wolfberry, 4-7 parts of bonito flakes, 2-4 parts of turmeric powder, 3-6 parts of sesame oil and 1-3 parts of ground pepper. The buckwheat grain health care food provided by the invention is full in nutrients, better in taste and capable of improving immunity and nourishing the blood and qi.

The invention relates to formula nutritious rice and a preparation method, which relate to nutritious rice and a preparation method and solve the problem that the elements of VA, VB1, VB2, calcium, iron, zinc, selenium and the like can not meet the requirement for acceptable daily intake of an eater, and the nutrition-enhanced rice adding artificially synthesized elements on the current market have safety risk to the eater. The formula nutritious rice is prepared by polished round-grained rice, sticky rice, corn, proso millet, millet, black rice, pearl barley, small red beans and raisin. The invention can replenish the balanced nutrition intake of the eater according to different combination, complementation and matching of trace element nutrition substances containing in the existing grains and beans, the formula nutritious rice which is rich in nutrition, pliable in mouthfeeling and chewing-resistance, faint for rice taste and suitable for both children and the old is prepared by compounding for many times, thus being safe and convenient and having effects of preventing diseases and being nutritious and health-care.

The invention discloses a preparation method of ginger rice wine. The preparation method comprises the following steps: proso millet, rice and glutinous rice are mixed to serve as the raw material, soaked separately until fully soaked, drained, subjected to steaming in a mixed manner and then mashed after steaming; amylase, glucoamylase and yeast for making hard liquor are added to prepare proso millet, rice and glutinous rice mixed grain stillage; then ginger juice is added to the mixed grain stillage for mixed fermentation; fermentation broth is purified and the like to obtain the ginger rice wine. The ginger rice wine has aroma and pungency of fermented wine and ginger, maintains nutritional value of rice, can prevent diseases and build body if drunk often, is nutritional, and is suitable for special groups such as the weak, the aged, people that should not drink wine and the like as well as common groups.

The invention discloses konjac cereal recombined rice beneficial for glucose homeostasis and a preparation method thereof. The konjac cereal recombined rice is prepared from the raw materials in partsby weight: 0-30 parts of konjac glucomannan, 2-5 parts of soybeans, 5-15 parts of oats, 10-30 parts of sorghum, 3-12 parts of red kidney beans, 7-15 parts of black rice, 1-5 parts of proso millet, 15-35 parts of wheat, 1-4 parts of hyacinth beans and 0.3-1.2 parts of monostearin. The konjac cereal recombined rice is reasonable in energy proportion, and energy supply of protein, fat and carbohydrate of the rice is close to the level of natural cereals; the cooking performance is good, the taste is close to that of natural rice, and the common problems of cooking intolerance and soft taste of similar products sold in the market are solved; animal experiments show that multiple glucolipid metabolism indexes can be effectively regulated after long-time eating, glucose homeostasis of bodies isfacilitated, and the konjac recombined rice is the first rice for assisting blood sugar level decreasing function evaluation through animal models. Meanwhile, the product is special in color and hasrich cereal fragrance, the flavor and taste accord with the eating habit of the masses for traditional staple food, and consumers can conveniently eat the rice for a long time.

The present invention discloses stomach invigorating and blood nourishing noodles, which are prepared from the following raw materials by weight: 70-80 parts of wheat powder, 30-40 parts of coix seed, 35-45 parts of panicum miliaceum, 20-30 parts of donkey meat, 20-25 parts of kumquat, 30-40 parts of watermelon, 20-30 parts of sweet potato, 15-20 parts of hotbed leek, 8-10 parts of tender pumpkin stem, 1-2 parts of corydalis bungeana, 1-3 parts of dracocephalum moldavica l, 1-3 parts of juncus effusus, 1-2 parts of saussurea costus, 1-2 parts of a noodle additive, and a proper amount of water. According to the stomach invigorating and blood nourishing noodles, wheat powder, coix seed and panicum miliaceum are adopted as the main raw materials, wherein the coix seed has effects of spleen strengthening, dampness eliminating, heat removing, pura eliminating, rheumatism removing, intestine and stomach benefiting, dieresis and edema eliminating, and the panicum miliaceum has effects of middle warmer regulating, kidney tonifying, heat removing, detoxication, kidney qi nourishing, dantian benefiting, weakness tonifying and appetite promoting; the added ass meat has effects of qi and blood nourishing, viscera benefiting and the like; the kumquat has effects of cardiovascular function maintaining, vascular sclerosis prevention, high blood pressure prevention, and prevention of other diseases; and the tender pumpkin stem has effects of lung heat clearing, stomach regulating and collateral dredging.

The invention discloses a panicum miliaceum Zongzi which is made from the raw materials as follows: 4-6 kg of panicum miliaceum, 2-3 kg of red kidney beans, 1-3 kg of white granulated sugar, 0.2-0.5 kg of honey, 10-50 ml of phryma extract, and 5.5-6 kg of sugar juice with the baume degree of 76-80, wherein the preparation method of the phryma extract includes: 10-20 g of phryma is taken, 400-500 ml of water is added, decoction dregs are filtered away after boiling, and the rest is the extract; the preparation method of the sugar juice with the baume degree of 76-80 includes: 5 g of phryma, 5 kg of white granulated sugar, 0.5 kg of honey and 2 kg of cold water are taken; the cold water is heated, the white granulated sugar is added when the cold water is heated, and stirring is performed for dissolution; after water is boiled, a medicine bag containing the honey and the phryma is added, and decocted with soft fire for about 1 hour, and heating is stopped when the temperature is 108 DEG C, and the sugar juice with the baume degree of 76-80 is obtained after cooling. The Zongzi is high in nutritive value, fragrant, sweet, soft and glutinous, has rich panicum miliaceum flavour and Zongzi fragrance, and good elasticity, and is suitable for people of all ages, thereby solving the taste problem that the present cooked panicum miliaceum is coarse and astringent.

The invention discloses a plant extract product detergent and a preparation method thereof. The plant extract product detergent is prepared from, by weight, 10-20% of Panicum miliaceum powder, 5-10% of degreased wheat germ cake powder, 3-8% of white gourd powder, 5-8% of sodium bicarbonate, 3-5% of limonene and 50-70% of brine. The detergent is prepared by burdening pure natural substances, and limonene is a natural dirt and oil removal substance, can be mixed with water according to an arbitrary ratio, is degradable and has no pollution; and the Panicum miliaceum powder and the degreased wheat germ cake powder has strong plant oil and animal oil removal functions, and has no damages to skins.

The invention relates to a health beverage. The health beverage is prepared from the following raw materials in parts by weight: 15-20 parts of panicum miliaceum, 55-60 parts of hawthorn fruits, 2-5 parts of honey, 5-8 parts of dried tangerine or orange peel, 3-6 parts of Chinese yams, 4-8 parts of red kojic rice, 2-5 parts of rice sprouts and 2-5 parts of malt. The health beverage is prepared by the following steps: washing the raw materials with clean water, putting the raw materials into a container and adding water, wherein the ratio of the materials to the water is 1 to (10-15); boiling at 95-100 DEG C for 2-3 hours and pouring the mixture into a pulping machine for pulping the mixture; then filtering obtained pulp with a 80-100-mesh screen, and heating the pulp to 80 DEG C for homogenizing the pulp, wherein the homogenization pressure is 30-40MPa; and immediately filling and sterilizing homogenized material liquid, wherein the sterilizing condition is 125 DEG C and the time is 25-30 minutes. The health beverage not only can supplement various nutrients needed by human bodies, but also has the effects of nourishing and strengthening, tonifying spleen and appetizing, helping to produce saliva and slake thirst, activating blood and eliminating fat, so that the organism immunity is enhanced and the health effect is realized.

The invention particularly relates to a technology for preparing special foxtail millet (or proso millet) flour by using foxtail millet (or proso millet) as the main raw material. The flour has the characteristics of favorable conglobation property, favorable extensibility, strong gas holdup force and high toughness, and can be used for processing foxtail millet noodles, dumplings, bread, steamed bun and cakes in a domestic manual or modernized mechanical way, thereby achieving the goal of increasing edible foxtail millet. Meanwhile, the foxtail millet has rich nutrition, and is beneficial to health when being mixed with auxiliary materials, such as corns, pumpkins and the like, and thus, the invention provides an economically affordable new technology for preparing flour from foxtail millet.